Creamy Cauliflower Casserole

creamy cauliflower casserole recipe

Creamy Cauliflower Casserole – Keto Friendly!

As I mentioned in my last recipe post, Scott and I have been trying to eat less carbs and this creamy cauliflower casserole is now his new favorite side dish! What’s funny about this, is that when Scott and I met seventeen years ago, he hated cauliflower! I remember the South Beach Diet had replaced mashed potatoes with mashed cauliflower and he couldn’t choke it down.

Of course, “everything cauliflower” is now the rage these days, which works for me, because I love it! Next week I’m making a few recipes that use “cauliflower rice” and instead of making it myself, I’m going to buy it pre-made. I will let you know how it works.

We have been trying a few “Keto” recipes that are on Pinterest. Of course, being a cook, I end up changing the recipes to our own tastes. Since it’s been so hot this summer, I have been avoiding cooking anything in the oven. Finally this past week, it cooled off and it was the perfect night to bake a casserole. Everyone loves “twice baked potatoes”, so I decided to try and mimic that with cauliflower.

I also used a secret ingredient to add to the “bacon” flavor I love in twice baked potatoes. It’s a Chardonnay Oak Smoked French Sea Salt that I bought when we were in Gig Harbor from “For the Love of Spice” Store. If you haven’t been there yet – this is another reason to go!

creamy cauliflower casserole

The dish turned out great – BUT it is super rich! I made the mistake of serving it with creamy garlic  chicken and it was over the top in comfort food. Actually I think the dish would have been great on its’ own by just adding cooked chicken to it.  Since our boat does not have an oven, this dish could also be “baked” on the stove top or in a table top oven like ours. We use our Xpress Redi Set Go Cooker all of the time!

Let us know what your favorite low carb recipes are – we’d love to hear from you. Enjoy and happy cooking!  Ally

#BoatingJourney #GalleyRecipes

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Creamy Cauliflower Casserole Yum
This creamy cauliflower casserole is a great alternative to twice baked potatoes! Even kids will love it!
creamy cauliflower casserole recipe
Course Side Dish
Cuisine American
Keyword galley recipes
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Keyword galley recipes
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
creamy cauliflower casserole recipe
Instructions
  1. Pre-heat oven to 350 degrees. Cut the cauliflower into bite size pieces. Place cauliflower in a steamer basket with a cup of water, cover and cook for about 3 minutes when it begins to boil. You don't want to "cook" the cauliflower, you simply want it to begin to sweat and soften slightly. Immediately remove from heat and remove lid to let it cool down.
  2. Heat olive oil in a large skillet on medium high heat. Add prociutto, onions, mushrooms, garlic, salt and pepper. Cook until slightly caramelized. Add butter to melt.
    creamy cauliflower casserole
  3. In a separate bowl, mix whipping cream, sour cream and shredded cheese. Add mushroom and onion mixture. Gently add cauliflower and mix until blended well. Spray a 9" x 9" baking dish with cooking spray and pour in cauliflower mixture. Bake at 350 degrees for about 35 minutes until golden brown. If you like it crispy on top, you can broil it for about 2 minutes - just be sure to watch it closely.
    creamy cauliflower casserole recipe
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Cod with Tomato, Basil & Garlic Sauce

cod with tomato, garlic & basil sauce recipe galley cooking

Cod with Tomato, Basil & Garlic Sauce – A Hearty Meal

Scott and I try to eat fish at least twice a week and cod is one of Scott’s favorite types of fish. During the summer, we’ll buy fresh fish at Wild Salmon Seafood Market at Fisherman’s Terminal in Seattle since we’re just five minutes away.  This is one thing I am looking forward to about moving back to downtown Seattle (you can catch up on our latest blog here). When we are not at the boat, I try to find fresh wild cod from the grocery store, but it’s never quite the same.

Pacific cod is very dense and hearty, so you don’t need large portions. With this recipe, the flavor is all in the sauce. This is a perfect recipe for an elegant dinner party or for enjoying on your boat. It’s easy to make and delicious.  It pairs great with herb noodles and asparagus, or you can pick your favorite sides too. Enjoy!

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Cod with Tomato, Basil & Garlic Sauce Yum
This hearty dish is full of flavor and perfect for entertaining. Pair it with noodles and a side of asparagus for a great meal.
cod with tomato, garlic & basil sauce recipe galley cooking
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
cod with tomato, garlic & basil sauce recipe galley cooking
Instructions
  1. Heat oven to 200 degrees. Rinse cod and pat dry. Season with salt and pepper. Heat 1 tbsp. of olive oil in a large skillet on medium high heat and add cod. Cook on each side about 4 minutes, until golden brown. (Cod will not be cooked thru). Transfer to a plate and keep warm in the oven.
  2. Heat remaining olive oil in same skillet on medium heat and add garlic, cooking until it is golden, about 2 minutes. Be sure to not scorch the garlic. Add basil, lemon juice, lemon zest and dry white wine. Season with salt and pepper. Cook for about 7 minutes until reduced by half. Add cherry tomatoes, sugar and crushed red pepper flakes.
    cod with tomato basil sauce galley recipes
  3. Add cod back to the pan and cook on each side for about 3 minutes until cooked thru. Serve cod with tomato basil sauce on top.
    cod with tomato basil sauce galley cooking
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Homemade Spaghetti Sauce

Sunday Dinner – Homemade Spaghetti Sauce

Growing up, my mom always made homemade spaghetti sauce from scratch. That’s partly because we didn’t have jarred sauce when I was a kid. With the fast pace of the 1990’s & early 2000’s, it seemed as if everyone started buying jarred sauce due to its’ convenience. I certainly did. Now, many retailers including Safeway and Whole Foods have a huge variety of jarred sauces.

homemade spaghetti sauce

However, over time, I started to notice that most of the jarred sauces lacked true flavor and in fact, were packed with sugar.  That’s when I started making my own sauce and freezing batches of it. Instead of using sugar, I use a stevia sweetener from Pyure Organics.

You can certainly make homemade spaghetti sauce on a boat, as you just need one pot. Give yourself a few hours though, because it is best after it’s been cooking all day. What’s great about this recipe, is you can tweak it anyway you want. If you want it spicy, add some crushed red pepper. Want more zip? Add some more vinegar. Less tangy? Add some sugar.

When I make my sauce, I try it every half hour or so, to ensure I’m getting the final flavor I am looking for. This is a hearty dish that will satisfy any hungry boater or crowd! Please share with us your favorite homemade sauces. Enjoy!

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Homemade Spaghetti Sauce Yum
Give yourself a few hours to allow the flavors to blend together. This is a very hearty sauce that everyone in your family will love.
Course Main Dish
Cuisine Italian
Prep Time 25 minutes
Cook Time 2-3 hours
Servings
people
Course Main Dish
Cuisine Italian
Prep Time 25 minutes
Cook Time 2-3 hours
Servings
people
Instructions
  1. Heat olive oil in a large Dutch oven on medium high heat and add beef and sausage, breaking up the chunks. Brown meat all over.
  2. Lower heat to medium. Add celery, carrots, onion, garlic, oregano, basil, thyme, parsley, salt and pepper. Cook until vegetables are tender, but do not caramelize. Add tomato paste and red wine and cook for about 2-4 minutes, until slightly reduced.
  3. Add whole tomatoes and break up with a wooden spoon to desired thickness & texture. Add vinegar and stevia & blend well. Reduce heat to a simmer, cover and cook for 1 1/2 to 2 hours. Be sure to taste the sauce every half hour to ensure you get the flavor you want.
    homemade spaghetti sauce recipe
  4. Serve with your favorite pasta noodles and top with grated Parmesan cheese.
    Homemade spaghetti sauce recipe by Boating Journey
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Crostini with Kalamata Olive Tapenade

Crostini with Kalamata Olive Tapenade

When you are entertaining guests on your boat or at home, this Kalamata Olive Tapenade recipe is perfect!

These crostini with Kalamata olive tapenade are delicious and super easy to prepare. They are elegant enough for a cocktail party and hearty enough to feed your hungry boaters. You can make them in advance and they won’t get soggy!

I make these for family gatherings and other parties. If you don’t have time to make the tapenade yourself, simply buy pre-made tapenade and you are all set.  The key to my crostini is that I fry them in olive oil and butter. My father in law likes to eat just the bread with no toppings.

You can prepare these about an hour before serving or if you make them earlier, simply refrigerate and bring to room temperature before serving.

Enjoy!

 

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Crostini with Kalamata Olive Tapenade Yum
I fry my crostini in olive oil, but if you want to bake them that works too. Simply heat your oven at 400 degrees and place crostini on a baking sheet, sprinkled with olive oil and bake for about 5-7 minutes.
Crostini with Kalamata Olive Tapenade
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Crostini with Kalamata Olive Tapenade
Instructions
  1. Mix olive oil with melted butter, garlic salt and red pepper flakes. Heat a large non-stick skillet over medium high. Using a pastry brush, coat each side of the baguette slices with olive oil mixture and place in pan. Fry on each side until golden, about two minutes each side. Be careful not to scorch them. Remove crostini onto a paper towel lined plate and continue with remaining bread.
  2. Dice the Kalamata olives. Mix with garlic, oregano and olive oil. Set aside. Spread a spoonful of the mascarpone cheese on each crostini, top with tapenade and garnish with basil ribbons. Serve at room temperature.
    Crostini with Kalamata Olive Tapenade
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Chicken Tortilla Soup

comfort soups

Chicken Tortilla Soup for a Cold Winter’s Day

There’s nothing more comforting than a bowl of hot soup on a cold winter’s day and we love my chicken tortilla soup. It’s super easy to make and it doesn’t take long. This would be the perfect soup to make on a boat, as the cooking time is short and as a result it doesn’t create a lot of condensation in your cabin.

The cabin on our boat is small and so any type of heat we generate in the winter, quickly creates condensation on our hatches. If we crack them open, the rain gets in, so it’s a lose lose situation.  That’s why I like to make recipes that don’t require a lot of cooking time. This chicken tortilla soup is hearty  and a crowd favorite! Enjoy.

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Chicken Tortilla Soup Yum
This hearty soup is perfect on a cold day and easy to prepare on boat. Serve it with cheese quesadillas and everyone will be in heaven.
Instructions
  1. Heat olive oil in a large stock pot and add onion, garlic, jalapeno and bell pepper. Cook until tender, about 5 minutes. Add spices and salt & pepper. Add tomatoes, chicken, corn, black beans and chicken stock. Bring to a boil and return to a simmer and cook for about 15-20 minutes. Be sure to taste the soup along the way and adjust spices to your preferences for spiciness.
  2. Ladle into bowls and top soup with cilantro, green onions, avocado, sour cream and tortillas.
    comfort soup
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Chicken Chili

white chili winter meals

Chicken Chili for those tailgating nights!

White chili, also known as Chicken Chili is a favorite in our house. Now that Fall & Winter is arriving, who doesn’t love chili especially when watching your favorite football team? Chili is actually very easy to make on a boat in a small galley and it keeps for a few days for great leftovers.

While I love traditional chili, there’s something about Chicken Chili that is just as tasty and makes me feel like I’m eating healthier! Happy cooking!

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Chicken Chili Yum
This medium spicy chili is easy to make and a definite crowd pleaser. Even my husband, who only likes traditional chili loves this recipe!
white chili winter meals
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
white chili winter meals
Instructions
  1. In a large pot, heat canola oil and add onion & jalapeno. Cook until tender under medium high heat. Add diced garlic and all of the spices and cook for about 2 minutes (do not let the garlic burn). Add 1/2 of the white kidney beans and smash them in the pot. Add chicken broth, bring to a boil and reduce to a simmer. Add corn, chicken, remaining white kidney beans and pinto beans. Simmer for about 25 minutes. If you want it thicker, add 1 tbsp. of water to the corn starch and mix thoroughly. Add to the chili, stirring to keep it from clumping. Serve with shredded cheddar cheese, diced avocado, sour cream, chopped cilantro & crushed tortilla chips.
    white chili winter meals
Recipe Notes

Since I don't like chopping onions & other veggies, especially on a boat, I use my Onion Chopper by Müeller  . It works great, collects the onion in the bin (no mess and no tears) and the clean up is easy!

 

This post may contain affiliate links for products I mention.

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Grilled Marinated Salmon

bbq seafood boating pnw

Grilled Marinated Salmon Recipe

While we live in the PNW, it can be difficult to get fresh salmon. One of my favorite places to buy fresh fish is from a seafood store in Ballard at Fisherman’s Terminal , Wild Salmon Seafood MarketThey truly have some of the best fish I have ever had. When Scott and I moved to Renton, we would make it a point to go into the city each month just to get fresh fish.

Why marinate salmon here in the PNW?

Well, when we can’t buy super fresh salmon, then I tend to marinate it. Scott is not a big fan of salmon, so marinating it makes it better for him. This recipe is easy to make and goes with so many different cuisines, ranging from Asian to American. Enjoy!

 

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Grilled Marinated Salmon Yum
This is a versatile marinade that you can use on salmon, chicken, pork or beef. Be sure to allow at least 2-3 hours to marinade for best results.
bbq seafood boating pnw
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Passive Time 2 hours
Servings
people
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Passive Time 2 hours
Servings
people
bbq seafood boating pnw
Instructions
  1. In a small bowl, mix all ingredients except salmon. Rinse salmon and pat dry. (see note below). Place salmon in Ziplock bag and pour in marinade. Seal tightly and refrigerate for at least 2-3 hours. Pre-heat grill. We use a lava stone and we allow 15 minutes for the stone to heat up. Grill salmon flesh side down first for 5 minutes. Flip over and grill for an additional 5 minutes or until desired wellness. Serve immediately and garnish with lemon wedges.
Recipe Notes

If you are cooking on your boat and are not sure about your potable water, be sure to only rinse with bottled water or rinse at home ahead of time.

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